Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.
Place uncooked rice in 9\" X 13\" baking dish.
Add rest of ingredients, mix and cover the pan with foil.
Bake at 350 degrees F. for 45 minutes.
I make the noodle / rice blend up in a big batch ahead of time, and then measure out 3/4 cup when I want to use it. Simply mix equal amounts of noodles and rice. To make a single serving, I pour rice halfway to the 3/4 mark in my pyrex measuring cup, and then fill it the rest of the way with the pasta. Very easy.
Heat the butter in a skillet. Add 3/4 cup of the rice/noodle mix, and brown, stirring frequently for a minute or two.
Add the water, gravy mix, onion, and parsley. Heat to boiling, reduce heat, cover and simmer 15 minutes.
or overnight.
For the noodle salad, place noodles in a
Heat 1 tbsp oil in a pan and saute cucumber and 1/2 the chilies for about 1 min then add to rice noodles. Mix sesame oil, oyster sauce, sugar, mint, 1 tbsp cilantro and lime juice then toss with noodles.
For the meatballs, mix ground chicken, 1 tbsp cilantro, onion, breadcrumbs, egg and remaining chili pepper. Season then form into 10-12 balls. Heat 2 tbsp oil in a large pan and sear meatballs for 10-12 mins, browning all sides. Serve with noodle salad. Sprinkle with peanuts and garnish with cilantro.
o the pot handle for easy retrieval.
Let the broth
red pepper and dressing to noodle mixture; toss to coat well
now peas, cooked noodles or rice sticks (if using) stir-fry
Soak rice noodles in cold water for
large bowl, soak the rice noodles in hot water for
ith other vegetables and add rice noodles (amount of noodles used
Place 12 cups water and 12 teaspoons chicken soup base into pot.
Add cut up vegetables and bring to boil. Simmer until vegetables are tender.
Add pasta/rice and cook 10 minutes untils noodles tender.
Add lemon juice, parsley, jalapenos and cooked chicken and simmer 10 or more minutes to blend flavors and heat chicken.
(next day you can add more water with equal parts chicken soup base if more broth needed if noodles soak it up as it sits).
Heat oil in a frying pan and brown the ground beef over high heat, breaking it up with a wooden spoon. Add the garlic and cook briefly before adding the teriyaki sauce and seasoning with salt and pepper.
Cook the rice noodles according to package instructions, drain and chop into short pieces.
For the dressing, mix the soy sauce, ginger, lime juice, sugar and sesame seed oil. Mix the noodles with the beef, green onions, red and green chili peppers and 2/3 of the cilantro. Stir in the dressing and garnish with remaining cilantro.
Place noodles in a heatproof bowl. Pour boiling water over to soften, breaking up with a fork. Drain.
Heat oil in a large saucepan on high heat. Saute lemongrass and ginger, 1 min. Add curry paste and saute, 1 min more.
Stir in coconut milk and fish stock. Bring to a boil on high heat and cook, 2-3 mins.
Reduce heat to low. Stir in shrimp, peas, mushrooms and fish sauce. Simmer, 4-5 mins, or until shrimp are just cooked through. Serve on a bed of rice noodles, topped with toasted shredded coconut.
o a boil. Add the rice noodles, and cook for 4
0 minute.
Cook the rice sticks according to package directions
ater to a boil. Add rice stick noodles to boiling water
rill pan. NOW -- make the rice --
Rice -- Bring the water, coconut
Soak rice noodle stick in warm water for 15 minutes or in cold water for 1 hour; drain.
In a hot frying pan, add oil; add eggs and stir.
Add shrimp or chicken and stir fry until cooked.
Mix rice noodle stick with cold water, vinegar, black soy sauce, sugar, fish sauce, and chili powder in the pan, stirring occasionally until absorbed; turn off heat.
Add bean sprouts, ground peanuts, and chopped green onion; mix well.
Serve with slice of lime.
Combine soy sauce, rice wine vinegar, lime juice, chile